"Blue-cherry" buttermilk coffee cake with Mama Steph

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Try this simple-to-make cake with coffee for breakfast, or serve it warmed with a scoop of ice cream and a drizzle of warmed cherry jam on top. If you have no cherries, feel free to use raspberries or more blueberries, or even blackberries! It's a great way to use the season's gorgeous berries while they're available.

Blue-cherry Buttermilk Coffee Cake

1 1/2 cups flour

2 tsp baking powder

1/4 tsp baking soda

½ tsp salt

½ tsp cinnamon

1  stick unsalted butter, room temperature

1/2 cup sugar

1/2 cup brown sugar (substitute white sugar if needed)

2 large eggs

½ tsp almond extract

1/2 cup buttermilk

1 cup fresh blueberries

1 cup pitted cherries, halved (or a second cup of berries)


Preheat oven to 375 degrees F. Use cooking spray or butter to grease a 9x9 or 8x11 baking pan.

Whisk together dry ingredients in small mixing bowl, and set aside.

Using a mixer or a spoon and some elbow grease, in a separate bowl  mix together the room temperature butter and the sugars. When smooth, add the eggs, one at a time, stirring afterward until well-incorporated.

On low speed, stir in half the flour mixture, then the buttermilk, then the rest of the flour mixture.

Stir in berries and cherries by hand.

Pour into baking pan and bake for 38-45 minutes, depending upon  your pan size and oven.

Yield: about 12 squares